Tofu Salad with Olives

This recipe is adapted from one in "The Healthy Vegetarian," a cookbook by Sri Swami Satchidananda that I picked up while living in the Yogaville Ashram in Buckingham, Virginia, when I was 20.

Combine the following in a medium-sized bowl.
2 Tbsp mayonnaise
1 tsp ketchup
1/4 tsp garlic powder
1 Tbsp diced onion
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/2 tsp basil
1/2 tsp oregano
1/2 tsp tamari

Stir in the following:

1 package Trader Joe's savory baked tofu, cut into 1/4-1/2" cubes
1/3 cup chopped black olives
2 stalks celery, diced
1/3 cup chopped green pepper (optional)
1 medium carrot, grated (optional)

This works as a sandwich spread or on a bed of lettuce, or just straight from the bowl.

Pineapple Fried Rice

This recipe is adapted from one in Moosewood Restaurant Simple Suppers. I served it with baked teriyaki tofu (or chicken), and steamed sugar snap peas.

3 Tbsp vegetable oil
3 cloves garlic, presed or minced
1 Tbsp grated peeled ginger root
1 orange or red bell pepper, diced
1 stalk celery, diced
2 scallions, minced
1 20 oz. can unsweetened pineapple chunks, drained
1/3 cup soy sauce
1 tsp dark sesame oil
4 cups cooked jasmine rice
toasted cashews

In a wok or large skillet, heat the vegetable oil. Add the garlic and ginger and stir-fry on medium heat for a minute. Add the peppers, celery, scallions and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple, soy sauce and sesame oil and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.